Creamy Leek and Mustard Chicken
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Creamy Leek and Mustard Chicken

Creamy Leek and Mustard Chicken

with Stir Fried Green Beans

Why did the chicken cross the road? In this case, it’s definitely to get to the mustard on the other side, because, boy, do those two make a mean combination! We’ve added some tender, crunchy green beans and creamy potatoes to soften the mustardy goodness. This mustard means business – particularly when you add the extra mustard seeds.

Tags:
Not Suitable for Coeliacs
Family Friendly
Allergens:
Milk
Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time
DifficultyMedium

Ingredients

/ serving 4 people

2

Leek

2

Potato

2

Green Beans

4

British Chicken Breasts

1

Double Cream

(Contains Milk)

1.5

Cider & Horseradish Wholegrain Mustard

(Contains Mustard)

1

Mustard Seeds

(Contains Mustard)

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Nutritional information

/ per serving
Energy (kcal)555 kcal
Energy (kJ)2322 kJ
Fat22 g
of which saturates13 g
Carbohydrate50 g
of which sugars0 g
Protein42 g
Salt0 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Pot
Grill Pan
Potato Masher
Plate

Instructions

Slice the leek
1

Boil a large pot of water with ¼ tsp of salt. Chop the green leafy part from the leeks and discard. Slice the leeksin half lengthways and then very thinly slice widthways (discarding the little root on the end). Peel the potatoes and chop into 4cm cubes. Put the potatoes in the pot of boiling water and cook for roughly 20 mins. Tip: The potatoes are cooked when you can easily slip a knife through them.

Run under cold water
2

Bring another pot of water to the boil with 1/2 tsp of salt and cut the tops and bottoms off the green beans(this is called top and tailing!). Cook them in the boiling water for 3 mins, when 3 mins are up drain the green beans and run cold water through them to stop them cooking further. Set aside.

3

Put 2 tbsp of oil in a frying pan on medium heat and add the leeks to the pan with a pinch of salt and a grind of pepper. Cook for about 5 mins until soft and then transfer the leeks to a plate.

4

LH: Season the chicken breasts with a pinch of salt and some black pepper. Add 2 tbsp of oil to the pan your leeks were in (no need to wash!), keeping it on medium heat. Cook for 7 mins on one side and then turn over and cook for another 7 mins on the other side, until the outside is brown and the inside is cooked. Tip: The chicken is cooked when it is no longer pink in the middle.

Add the cream
5

When your chicken is cooked, add the cream to the pan along with the wholegrain mustard, leeks and 2 tbsp of water, stir. Cook for another 3 mins until everything is nicely combined and hot. Spoon a little of the creamy mixture over your chicken and set the pan aside to rest, covering the pan with a lid or some tin foil to keep the chicken warm.

6

When your potatoes are cooked, drain them, pop them back into the pot with ¼ tsp of salt, a good grind of pepper, 1 tbsp of butter(if you have some) and 2 tbsp of milk(if you have any) and mash. Pop a lid on the pot and set aside for 2 mins.

Stir fry the green beans
7

Put 2 tbsp of oil in a frying pan with the mustard seeds and wait for 30 seconds until they start to splutter.Tip: Don’t leave the mustard seeds alone in the pan for too long or the mustard seeds will start jumping out! Add your green beans, a good pinch of salt and some pepper and stir-fry for about 2 mins until your beans are hot.

8

When everything is ready, stir 1 tbsp of water into your creamy chicken sauce if the liquid has evaporated too much. Take your chicken breasts out of the pan and slice them into 2cm slices. Serve your chicken with your mash, your stir-fried beans and a good dollop of sauce. Enjoy!